Nearly every chef in IrelandIrelandhas a favorite recipe for a dessert soufflé made with Irish Mist, the first of the whiskey liqueurs. The distinctive undertones of honey and herbs pair well with a citrus sauce like this one made with orange juice, orange zest, and lemon juice. It is customary to pull open the soufflés with a fork and spoon some of the sauce into the center.

Ingredients:

Orange Sauce

4 tbsp unsalted butter (or pareve margarine if having with meat dish)

1/2 cup light brown sugar

Grated zest of 2 oranges

1 1/2 cups fresh orange juice, strained to remove the pulp

1/8 tsp ground cloves

1 tbsp fresh lemon juice

1 tbsp cornstarch

1 tsp vanilla extract

Soufflés

6 tbsp unsalted butter (or pareve margarine if having with meat dish)

5 tbsp all-purpose flour

1 cup milk

7 large eggs, separated

1/4 tsp vanilla extract

2 tbsp Irish Mist liqueur (or other Kosher Liqueur)

Pinch of salt

1 cup sugar

Directions:

To make the sauce:

In a small saucepan over medium heat, melt the butter and sugar. Add the orange zest, then whisk in the orange juice and cloves. Reduce the heat to low and simmer for 1 to 2 minutes, or until blended.

In a small bowl, whisk together the lemon juice and cornstarch, then whisk it into the orange mixture. Simmer for 3 to 5 minutes, or until the sauce thickens. Remove from the heat, strain through a fine-mesh sieve, and return to the saucepan to keep warm while preparing the soufflés.

To make the soufflés:

Preheat the oven to 400ºF. Butter eight 8-ounce ramekins and dust with sugar, knocking out the excess.

In a large saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 2 to 3 minutes, or until smooth. Add the milk and cook, whisking constantly, for 3 to 4 minutes, or until the mixture is thick and smooth. Transfer the mixture to a medium bowl and let it cool for 5 minutes.

In a large bowl, whisk together the egg yolks, vanilla, and salt. Whisk in the milk mixture and the Irish Mist until smooth. In a second large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Whisk one quarter of the whites into the yolk mixture to lighten, then fold in the remaining whites until well blended.

Spoon the batter into the prepared dishes and place them in a large baking pan. Add enough hot water to come halfway up the sides of the dishes. Bake for 20 minutes, or until the tops are puffed and golden. Remove the pan from the oven, and with oven mitts, transfer each soufflé to a dessert plate.